Chocolate Wafer Cookies (Nabisco Type)

This is the type of cookie that you usually buy at the store and only when you need it to make something else from. Without even thinking about it. You probably don't even know that you can make them homemade. Kind of like Oreo's. You know that you can make homemade Oreo's right? Well, more about that another time. You get the idea though. Nabsico Chocolate Wafer Cookies are pretty hard to find sometimes. I couldn't find them. That's why I made them hehe. Now, you don't run into many occasion's where you need Nabisco Chocolate Wafer Cookies, so you may not even know what they are. Well, if you have ever made an icebox cake- you're familiar. And that is exactly the dilemma that I was placed with. I needed to make an icebox cake... but I had no wafer's.

Guess what? I whipped some up at home. Guess what else? I probably will never bother buying them again.

Plus the extras went perfect with my coffee : )

They were so easy and simple to prepare, it probably takes less effort to make them at home then search three different grocery stores for the Nabisco brand. To make such a paper thin cookie seems daunting, but it is as simple as making a sugar cookie, just rolled super thin. A cinch, I tell you! Especially if you are an avid baker. Plus, these worked super well with my icebox cake. Just perfect. Love it! The only thing that I might do next time is leave out the cinnamon. It's just not necessary. But to each his own.

Oh, by the way, the icebox cake recipe will be posted tomorrow if you're interested in undertaking the task : ) It is well worth the effort. Even if you just buy the cookies for the cake. But seriously- just make them.

Make sure to roll the dough out super thin- about 1/8"

Oh, and as you can see, I forgot to prick the cookies with the tines of a fork to "dock" it. Whooooops... they managed in the oven though : )

Chocolate Wafer Cookies (Nabisco Type)
adapted from Fran Bigelow "Baking from the Heart"
yields: about 3 dozen


12 Tb (1 1/2 sticks) unsalted butter, softened
1 cup sugar
2/3 cup dark, dutch processed cocoa powder, sifted, plus extra for rolling
1 large egg
1 1/2 tsp vanilla extract
1 1/4 cup flour, plus extra for rolling
3/4 tsp cinnamon (optional)


In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar and mix for 4 minutes on med-high speed, or until light and fluffy.


Add the cocoa powder and mix on low speed until it is well combined. Scrape the inside of the mixing bowl. Add the egg and vanilla and blend thoroughly; scrape the bowl. Mix together flour and cinnamon and add this to the batter. Mix on low speed until the dough just comes together.


Wrap the dough in pastic and chill for 4 hours or overnight. The dough should be firm.


Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or silicone mats.


Working quickly on a surface dusted with equal parts cocoa powder and flour (this ensures a nicely darkened cookie), roll half the dough into a 12 x 12 inch square, approximately 1/8 inch thick. Using a round cutter of choice, cut out circles. With a metal spatula, transfer the circles to the prepared sheets and pierce the cookies several times with the tines of a fork. Repeat with the remaining dough.


Place the sheets on the middle rack of the oven and bake 8 to 10 minutes. The cookies are done when they turn dull and begin to bubble. Cool slightly, then transfer to a wire cooling rack. Store cookies in an airtight container for up to 3 days.